Classic Lasagna 

16oz Lasagna Noodles
1 Egg
11oz Ground Beef
10oz Italian Sausage, 4 links with casing removed
1 Large White Onion, Chopped
8oz Baby Bella Mushrooms, Chopped
4oz Carrots, Finley Chopped
5 Large Garlic Cloves, Minced
2 12oz Cans of Whole Tomatoes and canned Liquids
3oz Tomato Paste
8oz Mozzarella, Cubed
140oz Whole Milk Ricotta Cheese
2/3 Cup Freshly Grated Parmesan Cheese, Plus extra for final Garnish
1/2 Cup Merlot Wine
1/2 Cup Water
2 Tablespoons Extra-Virgin Olive Oil, Plus a few drops extra for lining Tin Foil
1 Teaspoon Italian Seasoning
1 Tablespoon Sugar
1 Teaspoon Red Pepper Flakes, Optional
4 Tablespoons of Fresh Parsley, Plus more for Garnish
Salt & Pepper
4 sheets of Wax Paper
1 Sheet of Tin Foil

DIRECTIONS:

1. In a Large pot on medium low, heat 2 tablespoons of oil then add sausage and beef with a pinch of salt & pepper. Use a wooden spatula to break up meat and cook until slightly browned around 10 mins. Turn heat to medium high and add onions, carrots, garlic, mushrooms, red pepper flakes and Italian seasoning with some salt & pepper and cooking until juices in pan are almost dried up.

2. Reduce heat to medium low and stir in tomato paste until fully combined, then add 2 cans of whole tomatoes along with juices in cans, merlot wine and 1/2 cup of water. Slightly cover pot with lid and cook for 2 hours stirring every 10 mins until most of the liquid has evaperated and sauce has thickened. After 2 hours remove from heat and skim off any extra fat from the top layer. Use a wooden spatula to break up any remaining tomatoes, then add sugar and if needed more red pepper flakes with salt & pepper to taste.

3. In a medium bowl add ricotta, Parmesan, 1 egg and 4 tablespoons of parsley with a pinch of salt & pepper and stir until fully combined. Place in refrigerator until ready to assemble lasagna.

4. Bring a large pot of salted water to a boil, divide your box of pasta into 3 batches, then cook your pasta adding 1 noodle at a time for 5 mins a batch stirring to avoid noodles from sticking together. Layer noodles with wax paper on a lined baking sheet until ready to assemble lasagna pan.

5. To began assembling the lasagna start by layering the bottom of the casserole dish with meat sauce, then place noodles on meat sauce going any direction, use a knife and cutting board to break up noodles to fit pan. Spread another layer of meat sauce onto noodles then sprinkle with some mozzarella cubes, then a layer of the ricotta mixture and continue process changing the direction of noodles with each layer as you build up leaving the top layer with meat sauce, garnish the top layer with mozzarella and Parmesan.

6. Spread a few drops of oil over tin foil and cover lasagna leaving a light dome over the top so cheese doesn't sick to foil. Place casserole dish on baking sheet in case sauce bubbles over and place into oven for 30 mins, then rotate dish in oven and remove tin foil and bake for an additional 30 mins. Once the timer goes off remove lasagna from oven and lightly cover with tin foil, let lasagne cool for 25 mins before cutting. If you cut and serve before cooling, your lasagne won't hold its square shape on your plate, it will flatten and spread. Garnish with fresh parsley and ENJOY !!!


NOTES:

Use a 12 x 8 casserole dish, recipe serves 12 people with a side salad or 9 hungry people with no side salad.



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